Salmon patties were another standard in my house while we were growing up. Sadly, when we got married, Peter wasn’t such a fan.
But they are such a great way to get some good fish oils into kids, and they are also great because they are the perfect finger food for little hands and super transportable for picnics and lunchboxes.
So I have worked at adapting them and increasingly their nutritional value and now they are a resounding success with everyone in our family. Yay!
Hope you and your little people (or just the big ones!) enjoy them too 🙂
- 1 400g tin pink salmon (drained and skin and large bones removed)
- 1 medium sweet potato
- 200g chick peas, drained and rinsed
- 200g tin corn kernels
- 1 cups (approx) either wholemeal spelt flour/milled rolled oats/milled quinoa
- 1 tsp fresh finely chopped dill
- 1 small zucchini
- 1 cup GF bread crumbs
- Salt and pepper to taste
- oil for cooking
Finely grate the zucchini (Speed 6, 8 seconds), then squeeze out all the liquid between paper towels (might take a few lots of towels). Set aside.
Peel and dice the potato. Set to boil, until soft. (Add the potatoes and about 2 tbsp water, ST temp, speed 2 for 6 minutes then drain and set aside).
Drain and rinse the chic peas and corn, then place your processor and process until roughly chopped but well combined. (Speed 5, 12 seconds). Process more if you want to have fewer visible ‘bits’. (Miss fussy has declared she doesn’t eat corn at the moment, so we are processing!)
Add the grated zucchini and salmon, to the processor and process again until just combined (Speed 4, 15 seconds)
Add in the dill and other seasonings then mix (Speed 4, 10 seconds).
Add in the cooked sweet potato and mix until combined – don’t over do it and you don’t want it to turn to a paste! (Speed 4, 10 seconds, scrape down and repeat if required).
Fold through the flour, starting with 1/2 cup and adding extra if required until you reach a consistency to easily form patties. (Speed 4, 10 seconds at a time, scraping down in between).
Form in to patties, roll in breadcrumbs and place in a hot frying pan with some oil.
Cook until golden and then turn. About 3 minutes on each side. (You can also spray them with a little oil and bake in a preheated moderate oven for about 20 minutes per side).
Drain on some kitchen paper; allow to cool a little and then serve, on their own or with some extra salad or veggies.
Makes about 24
These don’t freeze well, but they last a few days in the fridge and are great for easy, healthy lunches.
I think they are particularly great for lunch with some slices of avocado on top and drizzled with sweet chilli sauce 🙂